Carne Enchiladas Recipe

You'll Love These Flank Steak Enchiladas

A Meal In One

I love the moment when that hot melty, and bubbly golden casserole comes out of the oven, smelling delicious. Now, when that casserole is a meal in one - meaning I don't have to make anything else - I'm even happier! These carne enchiladas are ALL THAT.

By the way, you can season the meat in advance, chop all your veg, and even assemble this entire casserole up to 2 days ahead of time - save the baking for the day you want to serve it, though.

Mouthwatering Flavor

So much mouthwatering flavor in these enchiladas! Peppers and onions are always a great combination but then add chipotle seasoned flank steak, melty cheese, and the most amazing red enchilada sauce all bundled up in a corn tortilla - you've got the perfect recipe for the perfect recipe! 🙂

Healthy

Carne enchiladas are adaptable so depending upon your dietary requirements, you should be able to adapt it to fit your needs.

• Keto dieters, you can remove the tortilla in this recipe or use low-carb tortillas. If you remove the tortillas serve this dish up casserole style and top with cheese. Use a low carb tortilla or a keto-friendly tortilla. You could also lettuce wrap the filling and top with cheese for extra crunch.
• If you are vegan, replace the carne asada with either tofu or additional vegetables like mushrooms or cauliflower. Use vegan cheese in place of the queso fresco.
• Make it dairy-free and skip the cheese.
• When purchasing ingredients at the store look for low-fat cheese options You can also decrease calories by choosing low-carb tortillas as well.
• Corn tortillas also make this recipe gluten-free! Or choose a gluten-free tortilla.

Steak Enchilada Recipe Ingredients

Here are the ingredients you will need to make Carne Asada Enchiladas:

• Sirloin Steak - I used a black Angus sirloin tip that was already thinly sliced from our our local meat market.
• Garlic - I used "jarlic" that was already minced to make it slightly easier.
• Yellow Onion - use yellow, sweet, or even red if you want!
• Bell Peppers - in this recipe I used 1 each of gree, red, yellow and orange. You can use any peppers that you prefer or have on hand.
• Extra-Virgin Olive Oil
• Table Salt
• Ground Black Pepper
• Chipotle Seasoning - check out my homemade chipotle seasoning to use in this recipe as well. So good!
• Corn Tortillas - use yellow or white corn tortillas. You could also go with flour tortillas, low carb, keto, gluten free tortillas if that works better.
• Queso Fresco - this is a traditional Mexican cheese that means "white cheese". You can find this cheese in many forms and flavors. In this recipe I used a solid block and crumbled into each enchilada.
• Red Enchiladas Sauce - I highly recommend that you try making our homemade enchiladas sauce recipe. If time is a factor you can substitute a 28-ounce canned store-bought variety.
• Mexican Blend Cheese - I was in a hurry so I used a pre-shredded Mexican cheese blend this go around but you could just use a mix of Monterey jack and cheddar.

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How To Make Carne Asada Enchiladas

Prepare the Ingredients

• Preheat the oven to 350-degrees Fahrenheit.
• Grease a 9 x 13-inch casserole dish.
• Cut off the ends of the onions. Flip the cut side down and half them and peel off the first layer to throw away.
• Lay each half cut side down and thinly slice to about one-quarter inch.
• Next, cut the bell peppers lengthwise in half. De-stem and seed then turn on its side and slice about a quarter inch.
• Slice your steak into one-quarter-inch thick slices and about half an inch long.

Season and Cook Steak

• Place flank steak in a bowl or a plastic bag and season with chipotle seasoning covering all sides.
• Preheat your skillet with olive oil until it begins to smoke slightly on medium-high heat.
• Add flank steak and sear until cooked. Remove from pan and set aside.

Caramelize Onions and Pepper

• Add a little extra olive oil if you need to.
• Add your onions and peppers to the skillet and cook until the onions start to brown and caramelize.

Finish the Filling

• Once your onions are caramelized, add the steak back to the pan.
• Then add garlic, salt, and pepper.

Assemble the Enchiladas

• Spread ½ cup of the enchilada sauce onto the bottom of the greased casserole dish.
• For each tortilla, spread approximately ⅓ cup of filling mixture in the center, then sprinkle 1 tablespoon of queso fresco, 1 tablespoon of the Mexican cheese blend, and 1 to 2 tablespoons of the sauce.

• Roll each corn tortilla (they will be full) and place each enchilada seam side down into the baking dish.
• Pour the remaining sauce evenly over the enchiladas, then top with the remaining cheese.

Bake

• Cover the enchiladas with aluminum foil and bake for 30 minutes. Remove foil and bake for 10 more minutes, or until heated through and bubbly.
• Pull your enchiladas out from the oven and let them sit for five to ten minutes before serving.